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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

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Friday, July 20, 2012

Homemade Popsicles

I have a confession. With this hot summer we've had this year, I have had way more of these homemade popsicles than any adult woman of a certain age should ever lay claim to. We've had a little bit of a respite from the heat for these past couple of days thanks to plenty of rain, but, hey... since kids love them too, if you want an excuse to have one (or six) to help keep you cool, make some for your kids or grandkids.

This is another one of those recipes that has been around for many years, and, in fact, many of us will remember our Mamas making them for us when we were little. Maybe you've even forgotten about them and just needed a reminder, but they sure do make this heat a little bit more bearable.

The recipe as written here, makes a nice firm popsicle, but one that is still soft enough to easily bite down on. They are often called drip-less popsicles because they really don't drip like many other ice pops do. That's a pretty cool feature, though the best part about them of course, is that you can make them any flavor you like, depending on the combination of Kool-aid and Jello you use. I had some lemon lime Kool-Aid and lime Jello in the pantry, so that's what you see here.

You'll see different versions of this recipe all around the net, some using wide variations in the amounts of cold and hot water used, different measurements on the sugar, and some even going completely sugar free, but I'm giving you what I know as the original recipe and how the ones pictured above were made.

How many this makes really depends on the vessel used. Somewhere around here in a box buried in the garage, I know I still have some of the old vintage 70s Tupperware Ice Tups popsicle molds, but I picked up some new ones from Amazon. The one in the front out of the mold is a larger capacity and makes a nice adult full-sized popsicle, but does require a little coaxing by running under the tap to release.

The smaller sized spirals are perfect for kids and are made from silicone, so with just a tug on the tab, they just peel away easily.

Whether you're a big kid at heart or have little ones around, I think you'll enjoy these homemade popsicles. I don't know about you, but I'm pretty much ready for fall to hurry along and arrive here in the Deep South. Here's how to make them.

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In a bowl, whisk together the jello, Kool-Aid and sugar. Stir in the hot water until all of the sugar is dissolved, then add in the cold water. Pour into Popsicle molds and freeze for at least 4 hours, or overnight, until firm.

Cook's Notes: You may make these any flavor you like, but try to match similar or complementary flavors of gelatin and Kool-Aid, and even layer several flavors, freezing each layer individually before adding any additional layers. To loosen from molds, run under warm tap water a few seconds until you feel the mold pull away.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Oh sure, yeah! There are thousands of popsicle recipes these days - I just wanted to plant this old one I knew from childhood here on the blog & happened to have both Kool-Aid and Jello in the pantry. I'm not sure about the ratio of sugar needed with fresh fruit though I'm sure some would be needed to crystalize. It might matter the type of fruit too I'd imagine. I'll probably eventually branch out with other ice pops, but a popsicle cookbook is one that I don't have... yet LOL!

I have some sugar free popsicles made from sugar free jello in my freezer right now.. First time I have made them but read online what wonderful popsicles they make.. I will let you know how they turn out..

I really like the taste of the popsicles I made last night. I made the orange Jello popsicles and the orange favor was very good. I also made chocolate fudgesicles and they were very good. I just made the pudding as directions called and then I spooned the mixture into a quart plastic bag, Cutting the tip off one corner and just squeezed the pudding into a mold. I am diabetic so making sugar free on everything. I usually go through a box of sugar free popsicles in about 3 to 4 days so fixing them this way saves me money and they are very tasty..

So happy to hear that they turned out Billie & thanks for taking the time to report back to us about your trial! What did you use to replace the sugar water or did you just strictly use only the sugar free Jello?

I just made the sugar free jello as it directed. Nothing else as I was trying to keep it totally sugar free. I am a type 2 diabetic and trying hard to get off that list. I also made the fudgesicles which were sugar free and they also were very good. However I was quiet surprised to see that milk had so much sugar in it..Hope ya'll enjoy the popsicles and fudgesicles.

last night I tried something a little different and boy am I glad I did. I made my jello popsicles like before but this time I took about 4 or 5 strawberries and crushed them in my 1 cup food processor and stirred them into my jello then I poured the mixture into my molds.. They were better than any popsicles that I have ever purchased.

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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